Creamy Tangy Potato Salad

# Needed Ingredients:

→ Potatoes

01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes

→ Dressing

02 - 2/3 cup mayonnaise

03 - 2 tablespoons Dijon or yellow mustard

04 - 2 tablespoons apple cider vinegar

05 - 1/2 teaspoon salt

06 - 1/4 teaspoon ground black pepper

→ Add-Ins

07 - 1/2 cup celery, finely diced

08 - 1/4 cup red onion, finely diced

09 - 2 tablespoons fresh parsley, chopped

10 - 2 hard-boiled eggs, peeled and chopped (optional)

# How-To Steps:

01 - Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 to 12 minutes until just fork-tender.

02 - Drain potatoes and spread on a baking sheet; let cool for 10 minutes.

03 - Whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper in a large bowl.

04 - Add cooled potatoes, celery, red onion, and parsley to the dressing. Gently fold until well combined.

05 - If using, gently fold in the chopped hard-boiled eggs.

06 - Cover and refrigerate for at least 1 hour to allow flavors to meld.

07 - Taste and adjust salt or pepper if necessary before serving.

# Expert Suggestions:

01 -

It comes together in under an hour but tastes like it's been perfected for decades.
The tender potatoes soak up every bit of that tangy dressing, so you actually taste something instead of bland potato chunks.
It's the kind of dish that somehow tastes better the next day, making it perfect for meal prep or bringing to parties.

02 -

Never add the dressing to hot potatoes or you'll end up with a watery, broken mess instead of a creamy salad—cooling them is non-negotiable.
The flavors keep developing as it sits, so resist the urge to season it heavily right away; you can always add more salt later but you can't take it back.

03 -